Peanut Butter and Jelly Cheesecake
Prep Time: 15 Minutes Servings: 8 Difficulty Level: 2 Ingredients: 2 (8-ounce) packages Philadelphia fat-free cream cheese 1/4 cup reduced fat peanut butter 1 (4-serving) package JELL-O sugar free instant vanilla pudding 2/3 cup nonfat dry milk powder 1 cup water 3/4 cup Cool Whip Lite 1 (6-ounce) Keebler graham cracker pie crust 1/2 cup grape spreadable fruit spread 2 tablespoon dry roasted peanuts Directions: In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft. Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Spread mixture evenly into piecrust. Refrigerate while preparing topping. In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine. Evenly spread topping mixture over filling mixture. Sprinkle peanuts evenly over top. Refrigerate at least 30 minutes. Calories: 289 Protein: 13 g Fat: 9 g Carbohydrates: 22.5 g Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
